Keto biscuits, made with almond flour, are wonderfully tender and fluffy. Try them with some sweet butter - they are wonderful!
These biscuits are amazing. They are tender and fluffy, and they smell so good as they bake!
I always loved biscuits. When I started eating a low-carb and grain-free diet, I thought at first that I would have to give them up. To my relief, I soon discovered these wonderful biscuits!
Do almond flour keto biscuits taste like regular ones?
No. As always when I recommend a keto baked good, I would like to set your expectations straight.
Lacking starch and gluten, these biscuits are not the same as wheat flour ones. They do not rise as much, and they are not as fluffy and tender.
Having said that, they are excellent. They're delicious, fragrant, and good enough that you will likely find yourself overeating them (as I did today)! 😳
The ingredients you'll need
This is the delightfully short ingredients list you'll need for this recipe (the exact measurements are in the recipe card below):
Egg: I use large eggs in almost all my recipes, this one included.
Sour cream: I get the occasional email asking me if whole-milk plain Greek yogurt is okay. It probably is, but I don't think it will be as good.
Salt: I use ¼ teaspoon of sea salt in this recipe.
Almond flour: An excellent flour substitute that bakes exceptionally well. I use blanched refined almond flour. I don't recommend using a coarse almond meal in this recipe.
Baking powder: Make sure it's fresh.
As you can see, I make these biscuits with sour cream. I saw quite a few recipes that use butter, and I'm sure that would be fine. But I think that sour cream makes biscuits extra tender, and adds a wonderfully distinct flavor.
You could probably also replace the sour cream with full-fat plain Greek yogurt if you wish. Although I suspect that sour cream is better in terms of flavor and texture.
How to make almond flour keto biscuits
This is one of my easiest recipes. The detailed instructions are included in the recipe card below. But these are the basic steps:
You pretty much mix everything together in one bowl. I like to start with the liquid ingredients, then I add the dry ingredients.
Next, scoop out six mounds of the mixture and place them on a parchment-lined baking sheet. There's no need to flatten them.
Bake them for about 15 minutes in a preheated 350°F oven. That's it!
Treat them as drop biscuits
Don't try to shape these keto biscuits by hand. The dough is too sticky for that. Rather, treat them as drop biscuits and use a scoop to drop them on the baking sheet, as shown in the photo above and in the video below.
How to serve them?
I usually make them for breakfast. They are superb on their own, or with any number of spreads. Such as butter, low carb jam, almond butter, and keto chocolate hazelnut spread.
Another great variation that I often make for dinner and serve with chili is this recipe for gluten-free cheese biscuits.
What to do with leftovers?
These almond flour keto biscuits are best when warm. If you have leftovers, keep them in an airtight container in the fridge on paper towels for up to 3 days.
Briefly reheat them in the microwave before enjoying them. You can also freeze them in freezer bags.
I almost never have leftovers, because I tend to make just 6 biscuits at a time, but you can easily double the recipe.
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Almond Flour Keto Biscuits
INGREDIENTS
- 1 large egg
- ¼ cup sour cream
- ¼ teaspoon sea salt
- 1 cup blanched finely ground almond flour (not almond meal) (4oz)
- 2 teaspoons baking powder
INSTRUCTIONS
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, sour cream and salt. Using a rubber spatula, mix in the almond flour, then the baking powder.
- Using a 2-tablespoon scoop, place 6 mounds of the dough on the prepared baking sheet. Do not flatten the mounds.
- Bake until golden, 15-18 minutes. Serve warm.
WATCH THE VIDEO:
More Recipes to Try:
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living.